Oven Roasted Vegetables

I have a hard time coming up with new side dishes. It seems like we have the same side dishes over and over again. I discovered this Oven Roasted Vegetables side dish from The South Beach Diet cookbook and decided I would try my own version of this recipe to make it my own. My new recipe is now one of our family favorites and compliments a lot of different dinners! This one is Gluten Free, low carb and high in fiber! This one is a MUST try!!
Ingredients:

• 1 medium zucchini, cut into bite size pieces

• 1 medium squash, cut into bite size pieces

• 1 medium red bell pepper, cut into bite size pieces

• 1 medium yellow bell pepper, cut into bite size pieces

• 1 pound fresh asparagus, cut into bite size pieces

• 1 package of fresh sliced mushrooms

• 1/2 head of fresh broccoli

• 1 sweet onion

• 3 tablespoons extra-virgin olive oil

• 1 tsp salt

• ½ tsp freshly ground pepper

Directions:

• Heat oven to 450F. 

• Place zucchini, squash, peppers, asparagus, onion, mushrooms and broccoli in a big bowl. 

• Toss with olive oil, salt and pepper and mix to coat. 

• Spread the vegetables in a single layer on a cookie sheet. If you have a Demarle cookie sheet, that works best due to the non-stick texture.

• Roast in the oven for 30 to 40 minutes, stirring occasionally, until vegetables are lightly browned and tender.

 

Nutritional Value: 
Per Servicing 170 calories, 5g protein, 15g carbohydrates, 11g fat, 2g saturated fats, 586 mg sodium, 0 mg cholesterol, 5g fiber

Recipe Source: inspired by Southbeach Diet